Pumpkin Wild Rice Soup 2 Recipes

Steps:

• Sauté the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes.
• Stir in the wild rice and pepper; continue to heat for another 10 minutes.
• Stir in the cream and heat through; do not boil.
• Garnish with chives or parsley and serve.

Steps:

• 1. Cook wild rice according to package instructions; drain.
• 2. In a large sauce pan, cook bacon until crisp. Place on paper towel to drain; set aside until cooled.
• 3. Saute the diced onion in the bacon fat until light brown. (if more fat is needed, add butter). Stir in broth, pumpkin, tomato paste, pepper, curry powder and salt and simmer 15 minutes, stirring occasionally.
• 4. Crumble cooked and cooled bacon.
• 5. Add cooked wild rice and bacon and bring to a boil. Add cream and bring back to just a boil; reduce to a simmer and cook until heated through.
• 6. Ladle into bowls and garnish with snipped chives or roasted pumpkin seeds (optional).

Steps:

• Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
• Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
• Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
• Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice.
• Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.

Steps:

• Cook the rice according to package directions; fluff and set aside.
• Meanwhile, pulse the tomato paste, vinegar, raisins, curry powder, red pepper flakes, 1 teaspoon salt, 1/4 cup of the peanuts and 2 tablespoons water in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
• Heat the oil in a medium saucepan over medium-high heat. Add the paste and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. (Add a tablespoons or two of water if the paste sticks to the bottom of the pan at all.) Add the chicken broth, pumpkin puree and 2 cups water and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has thickened slightly, 30 to 40 minutes. Stir in about three-quarters of the cooked rice and adjust the seasoning with salt.
• Serve the soup topped equally with the remaining rice and 1/4 cup peanuts. Sprinkle with red pepper flakes and the chives.

Steps:

• 1. Cook wild rice according to package directions, drain.
• 2. Melt butter in large saucepan, add onion and cook until light brown. Stir in broth and pumpkin and cook 10 to 15 minutes, stirring occasionally.
• 3. Add cooked wild rice and pepper and bring to a boil. Add cream and bring back to just a boil, then reduce to a simmer.
• 4. Ladle into bowls and garnish with fresh chives, parsley or roasted pumpkin seeds.

Steps:

• Preheat oven to 350 degrees. Place almond slivers on a rimmed baking sheet; toast until golden brown, shaking the pan halfway through, about 10 minutes. Transfer to a board and chop; set aside.
• Heat 2 tablespoons butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until soft, about 10 minutes. Add leek; cook, stirring occasionally, until soft, about 5 minutes more. Add pumpkin, turnip, carrots, parsnip, 2 teaspoons salt, and pepper; cook, stirring, until the vegetables are well mixed and coated with butter.
• Add 3 1/2 cups stock and thyme; bring to a boil over medium heat. Return heat to medium-low; gently simmer until vegetables are very tender, about 30 minutes.
• Fill a saucepan with cold water. Add 1/2 teaspoon salt and rice. Bring to a boil over high heat; reduce heat. Simmer until rice is tender, about 45 minutes, or according to package instructions. Drain; set aside.
• Remove soup from heat; let cool slightly. Use an immersion blender or puree in a food processor or blender (fill blender only halfway -- hot liquids expand). Working in batches, add stock to thin if necessary. Reheat soup over medium-low heat.
• Heat remaining tablespoon butter in a saute pan over medium heat. Add apple; cook until brown and soft, about 3 minutes. Add scallions, remaining salt, and cayenne; cook until scallions soften, about 1 minute. Add rice and reserved nuts; cook until heated through, 1 to 2 minutes more.
• Ladle soup into pumpkin bowls, and garnish with wild-rice mixture. Serve.